Thursday, August 11, 2011

Whole Wheat Orange Loaf

I had a few oranges that had been lying at home for more than 2 weeks (luckily they did not spoil). I wanted to use them up and one evening I suddenly came up with this. This is a combination of the muffin and the raisin bread recipes on the blog. I wasn’t sure how it would come out so I made it with half the measure. I wasn’t planning to add any sweetener but the orange juice wasn’t sweet enough and I had to add some honey.
Whole wheat flour – 1 cup
Baking powder – 2 tsps
Orange zest – 1 heaped tsp
Orange juice (freshly squeezed or store bought) – ½ cup
Honey – ¼ cup
Oil – 2 tbsps
Dried cranberries – ¼ cup  (you could add raisins or maybe even candied ginger)
Mix the flour and baking powder in a bowl. Add orange zest, orange juice and honey and mix well. Fold in the dried cranberries and bake in a greased loaf pan or muffin tray at 3500 F for 20-25 minutes or until a toothpick/knife comes out clean. 

Note – A handheld grater works really well for zesting citrus. Make sure you don’t grate too hard else the white pith will make it bitter. The zest gives an added flavour to any dish. 

Recipe sent to


  1. Hey

    Superb innovation.Very good creativity.The best part is the usage of orange zest which we normally throw off

    Once again Marvelous!!!

  2. Thanks a lot. The zest adds flavour and aroma to any dish, especially desserts!

  3. wow!! This is a good idea,and looks yummy too....Thanks a lot for sharing it with my event...
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